Jean-Georges Vongerichten is one of the few chefs in New York City with the distinction of four stars from The New York Times. At his eponymous restaurant in the Trump International Hotel and Tower, one of the few restaurants left in New York where gentlemen are required to wear jackets, his classic French technique bridges old and new worlds, eschews heavy sauces, and embraces the spice and flavors of Asian cuisine. The prix fixe menu, executed by executive chef Mark Lapico, at Jean-Georges features an assortment of the chef’s signature dishes, like sesame-crusted foie gras with dried chilies. His signature “Egg Caviar,” a lightly scrambled egg topped with whipped cream and Ossetra caviar, is one of the city’s great bites of food.